Why are the frozen shrimp I bought salty and why are some shrimp a little salty?

If it is salty, it means that the seawater has not been cleaned, and it was frozen after the death of Zheng Lun.

The nutritional value of shrimp is very high and rich, containing protein, fat, vitamin A, B1, B2 and niacin, calcium, phosphorus, iron and other ingredients, often eat can protect our blood vessels, but also prevent arteriosclerosis, today I made salted shrimp, the meat is tender and delicious, the method with a hole is simple and convenient. Shrimp, like other aquatic products, the longer the water comes out, the meat will slowly lose its elasticity. So the next time you go to pick shrimp or chilled shrimp, be sure to choose those that are bright in color and elastic.

Reason:

First, the home is far away from the market. Some elderly people don't go on the market often, and they buy it no matter how good or bad it is.

Second, some can't see fresh live shrimp, and the seller itself sells frozen shrimp in cold storage.

3. There is a big difference between frozen shrimp and fresh shrimp. Comparatively speaking, frozen shrimp is cheaper than fresh shrimp.

4. Frozen shrimp are preliminarily processed and can be directly put in the refrigerator for freezing after buying home.

1. Refrigerated storage of frozen shrimp.

Shrimp are frozen in the refrigerator and can be wrapped in plastic wrap for better storage. However, the storage time of shrimp should not be too long, because it is easy to be air-dried after a long time, which will affect the taste.

2. Defrosting method of frozen shrimp.

If you want to achieve a good thawing of frozen shrimp so that its nutrients will not be excessively lost or destroyed, you can put the shrimp under tap water and rinse it with small droplets, or sprinkle some salt in the frozen shrimp, which can reduce the destruction of its nutrients.

3. Frozen shrimp is best boiled in salted water.

If you buy frozen shrimp, the most suitable cooking method is to boil it in salt water, and be careful to cook it for a long time to ensure that the Vibrio parahaemolyticus in it is killed. Be careful when buying, don't buy if the protein in the frozen shrimp meat has oxidized and blackened in the air.

In order to maintain the activity of enzymes and tyrosine in shrimp.

Shrimp itself contains enzymes and tyrosine, which can still remain active in the cold chain process, if the temperature changes, contact with oxygen, the oxidase (phenol enzyme or phenol oxidase) in the shrimp body will oxidize tyrosine and produce melanin, which will cause the shrimp head and tail to turn black, and even the entire shrimp body will be browned, and in serious cases, it will deteriorate. Consumers should not want to buy discolored, or even spoiled shrimp, and browning will directly affect the purchase of consumers, for merchants, consumers do not buy is the biggest blow. Therefore, shrimp generally have a process of freshness and color preservation before being sold after harvesting.

Commonly used methods include temperature control (cryogenic freezing, refrigeration), isolation of oxygen, lowering pH, and so on. However, each approach may have its limitations.

Did you buy it fresh or frozen. I still bouncing around when I buy it, and I want to freeze it if I can't finish eating? Freezing is for the purpose of preservation.

There is no problem, it can be eaten, it is first watered, and then stir-fried. Put some cooking wine, chopped green onions, ginger, and salt chicken essence on it.